1.0 Introduction
1.1 Background of Study
Traditionally, biscuits have been made using wheat flour, which has been the dominant ingredient due to its superior baking properties. However, the increasing global population and the rising demand for more sustainable and nutritious food alternatives have prompted the exploration of other ingredients to supplement or replace wheat flour in the production of biscuits. Biscuit making is a fundamental aspect of the global food industry, often requiring the use of high-quality ingredients to achieve desirable taste, texture, and nutritional value. Composite blends, which are mixtures of different flours or other raw materials, have emerged as an innovative approach to improving the nutritional composition of baked goods, including biscuits.
According to Bhattacharya & Ray (2014), composite blends refer to the combination of two or more types of flours, starches, or other ingredients, to create a new mixture that retains the characteristics of the individual components while potentially offering improved functional or nutritional qualities (Bhattacharya & Ray, 2014). in the context of biscuit making, composite flour blends typically include wheat flour combined with other grains, such as millet, sorghum, or legumes, to enhance the nutritional profile, particularly fiber, protein, and micronutrients (Jood & Chandra, 2015).
In biscuit production, composite flour blends are being utilized to replace traditional wheat flour partially or entirely, aiming to improve both the nutritional quality and sensory properties of the final product (Alu'de et al., 2020). The use of composite flours offers numerous advantages, including the reduction of gluten-related issues, better dietary fiber intake, and the incorporation of bioactive compounds with antioxidant properties (Oboh & Akindahunsi, 2005). The use of composite blends can also contribute to the sustainability of food production systems by reducing dependence on wheat and encouraging the use of local and diverse crops.
Biscuit making is an essential part of the global food industry, traditionally relying on wheat flour as the primary ingredient due to its desirable baking properties, such as elasticity and texture. However, as consumer demand for healthier, more nutritionally balanced foods continues to rise, there is a growing interest in exploring alternative ingredients that can enhance the nutritional content of biscuits. In addition to their nutritional benefits, composite blends offer a solution to the growing concerns over gluten intolerance and celiac disease, as many non-wheat flours are gluten-free (Alu'de et al., 2020). Furthermore, the use of local and indigenous crops in composite blends can promote sustainability in food production, reducing reliance on imported wheat and supporting local agricultural economies.
Therefore, this study aims to investigate the use of composite blends in biscuit making, specifically focusing on the effects of different flour combinations on the sensory attributes (taste, texture, and appearance) and the nutritional profile of the biscuits.
1.2 Statement of Problems
Investigation revealed that the increasing demand for healthier and more sustainable food products has led to a significant shift in the way biscuits are produced. Traditionally, biscuits have been made primarily from wheat flour, which, while offering desirable properties such as texture and taste, lacks sufficient nutritional diversity. With the rise in health-conscious consumers and concerns over malnutrition, there is a pressing need to explore alternative ingredients that can improve the nutritional profile of biscuits while maintaining their sensory appeal. In this context, the use of composite blends in biscuit making is becoming an area of significant interest.
Additionally, many alternative flours, such as those derived from millet, sorghum, or legumes, offer impressive nutritional benefits, including higher fiber, protein, and essential micronutrients. However, these alternative ingredients often come with their own set of challenges, such as differences in gluten content, which can impact the texture and consistency of biscuits (Alu'de et al., 2020).
Furthermore, while the use of composite blends in biscuit making offers a promising solution to issues like gluten intolerance, many of these blends have not been fully embraced by consumers due to concerns over their taste or texture. As consumers' preferences continue to evolve, it becomes essential to develop composite biscuits that are not only nutritious but also appealing in terms of flavor, crunchiness, and mouth-feel. It is against the backdrop that this study seeks to address these problems by evaluating the potential of composite flours to create healthier and more sustainable biscuit options while ensuring that the final product remains appealing to consumers in terms of taste, texture, and overall quality.
1.3 Aim and Objectives of Study
The aim of this study is to investigate the use of composite blends in biscuit making, specifically focusing on how different combinations of alternative flours can improve the nutritional quality and sensory characteristics of biscuits.
To achieve this aim, the study sets the following objectives:
- To evaluate the nutritional properties of biscuits made with different composite flour blends, focusing on the levels of fiber, protein, vitamins, and minerals compared to traditional wheat flour biscuits.
- To assess the sensory qualities of biscuits made with composite blends, including texture, flavor, appearance, and consumer acceptability.
- To determine the impact of various combinations of non-wheat flours on the overall quality and consistency of the biscuits.
- To analyze the potential health benefits of composite blend biscuits, such as their contribution to a balanced diet, especially for individuals with dietary restrictions.
- To identify the optimal ratios of composite flour blends that maintain the desired sensory properties while enhancing the nutritional content of the biscuits.
- To examine the feasibility of using composite blends for large-scale biscuit production, considering factors such as cost, shelf life, and production efficiency.
1.4 Research Questions
Based on the stated objectives, the following research questions are formulated to guide the investigation into the use of composite blends for biscuit making:
- How do biscuits made with different composite flour blends compare to traditional wheat flour biscuits in terms of their nutritional composition, specifically regarding fiber, protein, vitamins, and minerals?
- What are the sensory qualities (texture, flavor, appearance, and overall consumer acceptability) of biscuits made with various composite flour blends?
- How do different combinations of non-wheat flours (such as millet, sorghum, and legumes) affect the texture, consistency, and overall quality of the biscuits?
- What are the potential health benefits of biscuits made with composite flour blends, particularly in addressing dietary restrictions such as gluten intolerance or the need for higher fiber and protein intake?
- What is the optimal ratio of composite flour blends that ensures a balance between enhanced nutritional content and the desired sensory properties of biscuits?
- Is the use of composite blends in biscuit production feasible on a large scale, considering factors like cost, shelf life, and production efficiency?
1.5 Significance of Study
The outcome of this research will contribute to the sustainability of the food industry by encouraging the use of locally grown, underutilized crops. The findings will also assist food manufacturers in creating biscuits that not only meet nutritional and sensory expectations but are also cost-effective and feasible for large-scale production.
For food manufacturers, the study will provide insights into the feasibility of using composite flour blends in large-scale biscuit production. It will identify the optimal flour combinations that balance nutritional benefits and sensory qualities while maintaining production efficiency.
Furthermore, this research will align with broader public health goals and policies that encourage the fortification of staple foods with additional nutrients and the reduction of reliance on wheat imports. Also, the use of these crops in composite flour blends will create new market opportunities, and boosting local economies by supporting crop diversity and reducing dependence on imported wheat.
1.6 Scope of Study
This study will focus on the use of composite flour blends in biscuit making within Nigeria, specifically targeting the production practices of small to medium-sized food manufacturing companies located in Lagos State. The scope will cover several aspects, including the formulation of composite flour blends, the impact of different flour combinations on the sensory qualities of biscuits, and the nutritional analysis of biscuits produced using these blends.
1.7 Delimitation of the Study
The study will be confined to biscuit production practices in Lagos State, Nigeria, which represents a key region with a significant concentration of food manufacturers. As such, the findings may not fully represent the biscuit-making practices in other parts of Nigeria or across the entire food manufacturing industry. The research will focus on small to medium-sized enterprises within the state, limiting the scope to businesses that are likely to experiment with alternative ingredients for cost-efficiency and innovation.
Additionally, the study will not explore the complete range of alternative flours available for biscuit making but will focus on a specific selection, including millet, and legumes, as these are locally available and underutilized in many parts of Nigeria. The sensory evaluation will be limited to a sample of consumers within Lagos State, meaning that it may not capture the preferences of a broader national or international consumer base.
Finally, the research will not examine the entire supply chain or production process in-depth but will focus on the development and evaluation of the composite flour blends as a key element of biscuit production. The study will also exclude the potential effects of composite biscuits on long-term health outcomes, as it will primarily focus on their immediate nutritional and sensory qualities.
1.8 Operational Definition of Terms
Composite Flour Blends: Composite flour blends refer to a mixture of different types of flours, often combining traditional wheat flour with alternative flours from non-wheat sources such as millet, sorghum, or legumes. These blends are used to enhance the nutritional content, taste, and texture of food products, such as biscuits, by incorporating diverse grains or legumes that are typically underutilized in mainstream food production (Haug et al., 2016).
Biscuit: A biscuit is a type of baked food product, typically made from flour, fat, and a leavening agent such as baking powder. It is characterized by its crispy texture and can be sweet or savory. In this study, the term "biscuit" refers to a specific category of snack foods that are commonly consumed worldwide, typically for breakfast or as a light snack (Ogunwolu et al., 2019).
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